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Monday, November 22, 2010

Sautéed Brussels Sprouts with Shallots and Cranberries

As I mentioned in my last post, I have a few Thanksgiving side dish recipes to share. I don't have time to share all of the recipes I will be preparing this year but here is my menu.....squash from our garden stuffed with a Red Quinoa, Cranberry & Apple Filling; a Yam Casserole topped with Chopped Pecans & Cinnamon; Sesame Crackers; Roasted Red Pepper Dip served with plenty of raw veggies; Gluten-Free Dinner Rolls; Cranberry-Pear Sauce; Cranberry-Orange Punch; Herb Roasted Turkey; Wild Rice Stuffing; and Mashed Red Potatoes with Roasted Garlic. I will make my Vegan Pumpkin Cheesecake and an apple pie for dessert. A friend of mine is bringing a few raw salads, and of course, I will be making this divine Brussels Sprouts recipe. The combination of the almonds, dried cranberries, and shallots creates a balanced, flavorful dish that is worthy to be part of any Thanksgiving Dinner.

Last week we harvested our Brussels Sprouts, just before the cold temperatures hit. This was the first year that I had grown them and I definitely plan to allot a larger space in the garden next year to grow more. We love brussels sprouts prepared most any way!

Sautéed Brussels Sprouts with Shallots and Cranberries

This recipe is very quick to prepare. If you are planning on making this for your Thanksgiving meal, then have all ingredients prepared ahead of time and about 20 minutes before you are ready to sit down, begin sautéing the shallots. The recipe takes about 12 minutes from start to finish. If you don't have slivered almonds then try using chopped pecans instead.

2 tablespoons extra virgin olive oil

4 shallots, thinly sliced

1/2 cup slivered almonds

2 pounds Brussels Sprouts, trimmed and halved lengthwise

1 teaspoon Herbamare or sea salt

1/2 cup dried cranberries

1/2 cup water

freshly ground black pepper

Heat a large skillet over medium heat. I like to use an 11-inch skillet. Add oil then shallots. Sauté shallots for about 2 minutes then add slivered almonds, then add the Brussels Sprouts and Herbamare.

Sauté Brussels Sprouts for about 5 minutes. Then add the dried cranberries and water. Cover pan and cook, stirring occasionally, for 5 to 10 minutes. Smaller Brussels Sprouts will take closer to 5 minutes, while large ones will take closer to 10 minutes. Or cook until desired tenderness is reached. Season with freshly ground black pepper to taste. Enjoy! Source: www.NourishingMeals.com

About the Author

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!

Homegrown Brussels! I'm impressed! Love that photo of your son holding them. I have to confess that I had no idea how they grew. Nobody in our family grows them. Very cool, and love the recipe, too, Ali!

Ali, this looks absolutely wonderful. We are actually a brussels sprout loving family. This would be a perfect side dish to accompany our meal. I just may and try and whip this up since it seems so quick and easy. Keep ya posted! I hope you all have an absolutely beautiful THanksgiving! As suspected, you will be dining in true style!! ;)

This Thanksgiving I'm thankful for...you, Ali! I've just finished my first round of Thanksgiving cooking in preparation for the big day (all recipes come from your blog or cookbook), and I spent much of the time that I was chopping/sauteeing/mixing just feeling so happy that your recipes have made my family so healthy and happy. Happy Thanksgiving!

This was so good! I made it for dinner tonight and then drizzled just a bit of toasted sesame seed oil on it! Can't wait for the left-overs for lunch tomorrow! Thanks for all the work you put into this website and your yummy recipes.

Welcome to my blog!

Hi! My name is Alissa Segersten and I've had a love of healthy food and cooking since the age of 10. I have my degree in Nutrition from Bastyr University and am the author of three {gluten-free} food and nutrition books. When I was pregnant with my first daughter in 2001, I diligently began writing down my recipes because so many people would ask for them! Some of these recipes appeared in my first book, The Whole Life Nutrition Cookbook. I now have 5 children and am passionate about educating them about our food system so they can make the most informed choices as they grow up and are exposed to a world of processed, chemical-laden foods. Join me in my mission of helping to support families with nourishing meals! Read more about me here.